Adorable Turkey Crust Pumpkin Pie #PumpkinWeek 2016

This Adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble, and bake, this fun Thanksgiving holiday treat.

I thought I’d kick off #PumpkinWeek2016 with a bang this year and share with you this Adorable Turkey Crust Pumpkin Pie. The key to assembling the turkey crust, so he doesn’t drown in all that luscious pumpkin filling, is to bake the pumpkin pie partially before adding Mr. Tom Turkey on top. That way the custard pie will be set enough so that the turkey crust will sit on top of the pie and won’t be eaten up and fall to the bottom of the pie, rendering him invisible. That would be no fun at all!

To simplify the process of making this Adorable Turkey Crust Pumpkin Pie I used some store-bought pie crust that can be found in the refrigerator section of the grocery store. If you have a penchant for making your own crust, by all means use your favorite recipe, but be sure you make enough for a double crust pie.

Are you ready to make this Adorable Turkey Crust Pumpkin Pie? Great! Let’s begin!

Roll out one pie crust to fit a 9″ pie plate. Roll the dough loosely onto the rolling pin and transfer it to a waiting 9″ pie plate. Carefully unroll the dough…

…and gently press the dough into the corners of the plate and up the sides. Crimp the top of the crust however you like. In a medium bowl, whisk together granulated sugar, cinnamon, salt, ground ginger, grated nutmeg and cloves.

In a large bowl, whisk together 2 eggs, pumpkin puree, evaporated milk, and vanilla.

Add the dry ingredients into the wet ingredients and whisk well to combine. Pour the filling into the prepared pie crust. Once the pie is filled, partially bake it in a preheated 425 degree oven for 40-45 minutes. While the pie is baking, roll out the second pie crust and start trimming the pie crust pieces to form the turkey body…

…neck and head, beak, and his waddle.

Use water on your finger to “glue” the turkey beak and waddle to the neck and head. Using more water, carefully transfer the turkey neck to the body (a spatula works well for this).

Use a small piece of cardboard (from the back of a small note pad), and draw out two sizes of feathers, one longer, and one shorter. Cut out the cardboard feathers to use as a pattern. Use a paring knife to trim at least 15 feathers (both sizes) from the remaining pie crust. Carefully use the blade of the paring knife to score lines into the dough to resemble feathers. Also, use the paring knife to gently fraction the body of the turkey to more easily determine the placement of the feathers.

Once the pie is partially baked, it’s time to start assembling the turkey on top of the pie, starting with his body. Use a touch of water to add the feathers, one at a time to the body of the turkey until you like the way he looks. Use a skewer or toothpick to make the holes for the eyes. When the turkey is completely assembled, return the pie to the oven and continue baking until the center of the pie is completely set and the turkey crust is lightly brown and golden. Cool completely before cutting and serving.

The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making and serving of this recipe, if needed. By clicking on the photos, you’ll be taken directly to Amazon.com website if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product.

This easy and adorable Turkey Crust Pumpkin Pie will wow your family and friends at the Thanksgiving table.

Author: Renée - Kudos Kitchen

Recipe type: Dessert

Cuisine: American

Makes: Serves 8-10

Ingredients

2 - unbaked pie crusts for 9" pie

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

pinch freshly grated nutmeg

2 large eggs

1 can (15 ounces) pure pumpkin puree (NOT pumpkin pie filling)

1 can (12 ounces) evaporated milk

½ teaspoon pure vanilla extract

Instructions

Preheat oven to 400 degrees.

Roll out one of the pie crusts to fit slightly larger than a 9" deep dish pie plate.

Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9" pie plate.

Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.

Crimp the edge of the crust with your favorite method of decoration.

In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg.

In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla.

Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie filling so that it's creamy, with no lumps.

Carefully pour the pie filling into the waiting pie crust in the pie plate.

Partially bake the pie in a preheated oven for 30-35 minutes.

While the pie partially bakes, roll out the second pie crust.

Use a small 5" - 6" bowl as the body of the turkey and use a paring knife to carefully cut around the bowl on the crust.

Using the paring knife cut out a neck and head shape for the turkey, along with a small triangle for the beak, and also a long skinny piece for the turkey waddle.

Wet a finger with water and use it to attach the turkey beak and waddle to the head of the turkey.

Using additional water (as glue) and a spatula, transfer the turkey neck and head onto the bottom of the body of the turkey. Use your fingers to re-shape, if needed.

To make the feathers, use a small piece of cardboard (from the back of a notepad) and draw out two sizes of feathers (one long, and one short).

Use scissors to cut the feathers from the cardboard, and then cut at least 15 feathers (long and short) from the remaining uncut pie dough.

Gently use the paring knife to add the veins to each feather, making sure not to cut through the dough).

Also, use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers.

Remove the partially baked pie from the oven and use a spatula to gently place the turkey body (including the neck, head, beak, and waddle) and on top of the pie, right up to the edge.

Using the water as glue, place the feathers, one at a time, on the body of the turkey overlapping as needed, and to your liking.

Use a toothpick or skewer to add small holes for the turkey's eyes.

Return the turkey crust pie back to the oven and continue baking until the center of the pie is set, and the turkey crust is lightly golden (approximately 30-40 minutes)

**NOTE - If your outer pie crust is turning too brown before the turkey is golden, cover the outer rim of the pie crust with aluminum foil and continue baking until the pie is set and the turkey is golden.

#PumpkinWeek is something food bloggers around the internet look forward to every year. This year is no exception. Without further ado, here is a list of links to other delicious new pumpkin recipes shared by 21 talented food bloggers for #PumpkinWeek2016

In honor of pumpkins, and pumpkin lovers everywhere, I’m coordinating this recipe with this set of four fun and whimsical Jack-O-Lantern wine glasses. They’d be fun for any sort of Halloween party, OR minus the faces, they’d look great on any Thanksgiving table. And, they would certainly be a fun conversation starter before you serve that Adorable Turkey Crust Pumpkin Pie.

If there is ever anything I can paint for you, from glassware and ceramic tiles items, to fabrics (aprons, book bags, and tea towels), please visit one of my shops on Etsy or Wazala, or drop me an email: info@kudoskitchenbyrenee.com I welcome special orders and will happily paint and design from any photo, idea or description you send my way. All of my painted glassware items are completely dishwasher safe and non-toxic, and all of my painted fabrics are machine washable and dryable (no fabric softener please).

This recipe post for Adorable Turkey Crust Pumpkin Pie is proudly featured on Meal Plan Monday.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn commission for my recommendations. As always, I thank you for your support!

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where there is always something yummy to eat, and colorful items being painted! My goals here are to bring you delicious family-friendly recipes that are easy for you to follow and recreate in your own kitchen, and also to charm you with my unique and whimsical hand painted pieces from fabrics to glassware.

Oh Renée, thanks so much for this cute idea to make the Thanksgiving meal even a little more special! I use my husband’s grandmother’s handwritten recipe for pumpkin pie, and it is killer! It makes THREE pies, which my grown children love, because it means there’s always pie for them to take home, along with all the other leftovers. Can’t wait to surprise them with this! Adorable!

Thank you so much for sharing your story with me, Laura! I’m sure your husband’s grandmother’s pies are incredible! I’m so glad you’re going to surprise your family with this new turkey crust topping. I hope they love it! Thanks for the comment, and for visiting my blog 🙂
Renee

This is adorable! I plan to make this but I was wondering if you think it could be made ahead and frozen? I want to do some special recipes like this but I need to get as much as possible done ahead of time. Thank you for sharing this!❤️

I definitely think you can make it ahead and freeze it. However, I’ve not done it so I’m not 100% positive.
My thoughts are this:
If you plan on reheating the pie before serving, I’d make sure to bake it uncovered for only like 15 or 20 minutes at 350. I would also thaw the pie first.
If you plan on thawing it (after it’s already been fully baked) and then serving it at room temperature, I’d uncover it while it’s thawing so condensation doesn’t make the pie soggy.
I hope this all makes sense.
Remember when you’re first making the pie, as the recipe states, partially bake the pie first so the pumpkin custard is somewhat set before you start assembling the turkey on top so he doesn’t sink in the filling.
Please let me know if you have additional questions, I’ll be happy to help. And thanks so much, Stacia for visiting, and for your great question.
Renee

I did not. However, if you’d like to you can give him a quick egg wash (brush him with an egg mixed with 1 tablespoon water). But if you do that, be careful to only brush the turkey, and not the pumpkin pie custard. Thanks for your question 🙂
Renee

Hi Kristin,
Thanks for the question. You can definitely make this the day before. After the pie has cooled, remember to refrigerate it. Take the chill off the pie for about 30 minutes before serving by sitting it out on the kitchen counter.
Enjoy your pie!
Renee

I love this idea, and I wanted to try a slightly simplified (just less feathers) mini version on some mini apple pies I’m making in a cupcake tin. Because these will take less time to bake than a full size pumpkin pie, at what point do you think I should add the crust? Thanks so much!

Since you’ll be adding the turkey crust to an apple pie that has more structure than a custard pumpkin pie, I’d go ahead and add the crust right away. The only reason I added the turkey crust to the custard pie after partially baking was so the custard had a chance to partially set so the turkey crust wouldn’t sink to the bottom of the custard. The only thing I will caution you when adding the crust to an apple pie, is that the crust will conform to the shape of the apples upon baking, thereby making your turkey (possibly) lumpy. I can’t say that for 100% fact, but it’s just something I think I need to caution you about.
I hope this answers your question. Thanks for asking.
Renee

Hello Jeridee,
Thanks for the question. I wrote the recipe with how long it took me in my home oven. If you’re worried that the temperature is too high, feel free to turn the oven down to 375-400 and then keep an eye on it. The actual baking time is really only 1 hour and 15 minutes, but if you’re worried the crust will burn and the custard will be overdone, feel free to cover the pie at some point. Of course this will hinder the browning of the turkey on top.
I hope this helps.
Renee

Hi Jillene. I really have no idea because I haven’t tried it, but I honestly don’t see why not. The only problem my be that he wouldn’t actually be attached to the pie, and may slide.
Other than that, I can’t really think it would be a problem. If you do it, let me know how it works for you.
Renee

Hello, so I’ve never made a pie before but I want to do this. I was wondering what is the best way to transport this pie from my house to another with out it getting messed up? Also does it have to be fresh spices or can I get everything out of a jar?

Thanks for your question, Breann. The best spices are always the fresh ones. However, jarred spices will work too. Use whatever you have, or whatever is most available to you. Regarding the transportation, a pie carrier is your friend. Check them out on Amazon.com or most likely any major retailer. Or, in a pinch, use a shallow cardboard box that is only slightly larger around then the circumference of the pie plate. Carefully lower the pie in the box and you’re ready to go. Oh, cover the pie loosely with tin foil first 🙂
Hope this helps!
Happy Thanksgiving!
Renee

Hi Holly! Not silly at all. The only thing that would probably happen is that the Turkey would conform to the shape of the cherries as they cooked down. I couldn’t guarantee how he’d look after that, but I’d give it a try if I was you. Let me know how it works for you if you do it. Happy Thanksgiving!
Renee

I made this pie tonight for Thanksgiving tomorrow and it was an overall success. The only issue I had was that the edge of my crust was starting to overcook before the turkey piece was thoroughly browned. I tried a foil tent, but that just prevented him from browning. He’s done. Just looks a bit pale compared to the rest of the crust! I’m sure it will still be a hit. Thanks for the post!

Awesome! Perhaps a foil tent around the perimeter would have worked better but I don’t know because I didn’t have to do it. Unfortunately every oven is different so it’s difficult to know for sure. I’m happy you had overall success. Ill bet he’ll be a big hit! Thanks for letting me know.
Renee

It’s in the directions, but since you’ve asked, it’s 40-45 minutes to partially bake the pie before adding the turkey crust. I would suggest, however, going back through the actual recipe to follow the other tips and suggestions if you have the time.
Thanks for your questions. Happy Thanksgiving!
Renee

Welcome!

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!